Blueberry Smash

Wednesday, July 8, 2015 0 0

Let’s talk about bourbon, shall we?

Well, first let’s talk about whisk[e]y. J is a whiskey connoisseur, so I have tasted many whiskeys and have become a little bit of a connoisseur myself. But I’d never tried bourbon – and you know what they say, all bourbon is a type of whiskey, but whiskey is not always bourbon. Bourbon needs to be made primarily of corn, whereas whiskey can be a combination of fermented grain mash — including wheat, rye, barley, and corn. (Mmmm fermented grain mash, anyone?!) [Read more about the difference between bourbon and whiskey.]

So anyway, I’d never tried bourbon until recently. Until I realised that bourbon’s slightly orange-ier, lighter taste (maybe this is just me comparing it to all the Scotch whiskies I’ve tried) is perfect in cocktails. And now I love love love a bourbon cocktail.

Fast forward to this recipe, the Blueberry Smash. It’s got a strong bourbon flavour, which I love, but it’s mellowed out with a hint of blueberry, citrus, and mint, and sweetened with simple syrup. It’s fruity and refreshing all together, and served over ice it’s a really nice cocktail to sip on a patio. I mean, all cocktails should really be sipped on a patio on a hot day.

So please, find yourself a patio, and sip a Blueberry Smash.

Blueberry Smash - a refreshing and fruity bourbon cocktail.

Blueberry Smash
Yields 1
A fruity and refreshing bourbon cocktail for afternoon patio sipping.
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Total Time
5 min
Total Time
5 min
  1. 2 lemon wedges, plus one for garnish
  2. 3-4 mint leaves
  3. 1/2 ounce simple syrup (increase to 1 ounce for a sweeter drink)
  4. 1 and 1⁄2 ounces bourbon
  5. handful of blueberries, washed
  6. sprig of mint for garnish
  7. blueberries for garnish
  1. In the bottom of a mixing glass or cocktail shaker, muddle the lemon, mint, and simple syrup. Add ice, bourbon, and shake. Strain into a highball glass filled with ice. Garnish with mint, blueberries, and a lemon wedge.
  1. To make simple syrup: put 1 cup sugar and 1 cup water in a small saucepan over low heat. Cook until sugar dissolves. Cool. Store in refrigerator for up to one month.
Adapted from Saveur
Adapted from Saveur
the lovely kitchen

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